Chances are, you have a favorite way to eat a burger. Maybe you swear by Certified Angus Beef brand or prefer your beef grass-fed. You may have a strong opinion about pickles, lettuce, or tomatoes, or you may know the best way to mix ketchup and mustard. But you might not have considered how the different grades of beef affect the texture and flavor profile.
The different beef grades include Prime, Choice, and Select, which are assigned through a rigorous process. Check out what the different grades of beef mean and, more importantly, how to cook them so they taste phenomenal!
When it comes to beef, you’ll often see the terms “Prime” and “Choice” used to describe the quality. But what do these labels actually mean, and how can you decide whether to splurge on Prime or go for the more budget-friendly Choice cut?
Understanding USDA Beef Grades
The U.S. Department of Agriculture (USDA) assigns eight different quality grades to beef, but the top three are the most common
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Prime – This is the highest grade given, with abundant marbling that makes the meat exceptionally tender and juicy About 2-3% of beef receives the Prime distinction. Due to its superior quality, it is usually the most expensive option
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Choice – With slightly less marbling than Prime, Choice still produces very tender and flavorful meat. It accounts for the majority of graded beef sold in stores (about 53%).
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Select – Select has less marbling and is leaner than the higher grades. It costs less but may be tougher and less juicy
The key difference between Prime and Choice beef lies in the intramuscular fat, or marbling. This refers to the white specks of fat distributed within the muscle. More marbling means more flavor and tenderness.
How Marbling Impacts Flavor and Texture
Marbling serves an important purpose beyond just looking good. As the fat renders during cooking, it bastes the meat from the inside, keeping it moist and adding richness.
Prime beef has the highest degree of marbling, making it succulent and buttery smooth. Choice still retains a good amount of fat while being slightly firmer in texture. Select, with its minimal marbling, tends to be lean yet tougher.
Because Prime beef is so well-marbled, it’s best suited for quick, high-heat cooking like grilling or broiling. The melting fat prevents it from drying out. Choice can also handle these fast dry heat methods well.
For slow wet cooking like braising, Choice and Select work better since Prime may become greasy. Their lesser marbling allows the meat’s flavors to shine through without excess fat.
Factors Beyond Marbling
Marbling is the main distinction between Prime and Choice, but other characteristics also affect quality:
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Breed – Some breeds like Angus naturally marble well. Wagyu cattle produce the most intensely marbled beef.
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Diet – Cattle fed a grain-based diet tend to have better marbling than 100% grass-fed beef.
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Age – Younger cattle produce more tender meat than older animals. Most beef is slaughtered between 18-24 months.
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Cut – Not all cuts marble the same. Rib and loin excel at marbling while round is leaner.
Even with these other nuances, the USDA grades still focus heavily on the degree of marbling present.
Is Prime Worth the Price?
Due to its rarity, Prime beef commands a premium price, sometimes costing twice as much as Choice. Is it worth splashing out for?
For special occasions or a perfect steak night in, Prime is a memorable treat. The exceptionally rich, buttery flavor can make for an incredible dining experience.
However, Choice still produces delicious, high-quality meat at a more accessible price point for everyday cooking. Unless you’re a hardcore beef connoisseur, you can enjoy excellent steaks and roasts without needing Prime.
Whichever you choose, look for beef with ample marbling to match the USDA grade. This visible fat ensures you get the most flavor and tenderness per bite.
THE THREE BEST GRADES OF BEEF
When you bite into a juicy burger, you want to enjoy the highest quality beef. With USDA grades, you can be sure that your beef came from a safe source and was carefully chosen to make a tasty product. Here’s how to choose from the best of the best, to tantalize your taste buds.
This beef not only makes the grade, it’s eligible for the Ivy Leagues. It has superior quality and intramuscular fat content, which keeps it in high demand. Most USDA Prime beef comes from young, well-fed cattle and is sold by high-end restaurants and specialty beef shops. Only about 2. 9% of beef makes the grade of Prime. Check out The Prime Burger!.
USDA Choice beef is still exceptional in quality but has slightly less fat marbling. Marbling refers to fat evenly distributed throughout the muscle, versus a layer of fat on the perimeter. This makes the cut a touch less juicy, but proper preparation still produces excellent results. It’s the most widely available grade in grocery stores and comprises over 53% of consumable beef.
Select beef is the most consistent in quality because it has the least amount of fat, but it may not have as much flavor or moisture as higher grades. It is normally leaner which makes it a popular choice for those who are more health-conscious. Although this is the lowest grade that is usually sold in stores, if you cook it right, you can get tasty results.
HOW THE USDA GRADES BEEF
The USDA grade shields are assigned to beef to signify high-quality meat that is safe for consumption. Suppliers, restaurateurs, and consumers rely on these grades to safely enjoy a variety of different beef products. The USDA’s Agricultural Marketing Service develops and interprets the grades based on official standards. Highly skilled meat graders assess each product using a subjective characteristic assessment and electronic measurement instruments. If you want your beef to be Prime, Choice, or Select, it takes a lot of work. There are actually 8 grades of beef: standard and commercial grade beef is sold as ungraded or store-brand meat, and utility, cutter, and canner grades are used in process meats. So what do meat graders look for to assign the Prime, Choice, or Select grade?.
- There are two ways to rate the quality of beef. One is based on the meat quality. The quality grade is based on how tender, juicy, and flavorful the food is. Content of fat, age at slaughter, farming method, and source can change the quality score.
- Yield Grade: Graders also check the yield, which is the lean meat that can be used from the carcass. To get good yield marks, the amount of juicy meat to fat must be just right. A yield grade, which is between 1 and 5, shows how much fat is on the meat. A ribeye with 5/10 of an inch of fat on it would get a yield grade of 1, while a ribeye with a yield grade of 4 might have a 9/10-inch layer of fat on it.
Beef Grades Explained – Select vs Choice vs Prime Steaks
FAQ
What is the best grade of meat?
Is Prime worth it over Choice?
What are the 3 grades of beef?
What is the highest quality steak?
Is prime beef better than choice?
Prime grade beef is often more expensive than Choice, but it can make a big difference when preparing certain dishes like steaks or roasts. Both grades are excellent for grilling, but Prime will give you that extra flavor and juiciness that sets it apart from other cuts of beef. What Is The Difference Between Prime and Choice?
Brisket flat vs Point: Which is healthier?
Brisket is the cut of meat from the chest or breast. A flat cut is much leaner cut with a layer of fat at the bottom. Usually in the super markets flat cuts are seen. The point cut has a lot of fat running through it when cooked the meat comes out to be more juicy. If you are looking for a brisket that will slice up nicely flat cut is your best bet.
What is the difference between USDA Choice & Prime BEEF?
Your daily values may be higher or lower depending on your calorie needs. USDA Choice and Prime are the two highest grades of beef available in the United States. USDA Choice is the most commonly found grade of beef in grocery stores across America. It is typically a very high quality cut, but may not be as tender or juicy as prime grade beef.
Do you know the difference between choice and prime meat?
If you are eating steak, you will definitely notice the difference between choice and prime meat, especially if you are eating a nice cut like a ribeye. However, if you are making another recipe, one that involves lots of spices and BBQ sauce, you likely won’t be able to tell the difference.